城南地域 學校給食 營養士의 김치에 대한 認識 및 利用 實態

• 영문명: The Use and Awareness of Kimchi by Dietitians Working at School Foodservice in Seongnam City
• 발행기관: 청운대학교 관광산업연구소
• 저자명: 文聖媛(Moon, Sung-Won) 羅泰均(Na, Tae-Kyun) 李殷俊(Lee, Eun-Jun)
• 간행물 정보: 『관광산업연구』관광산업연구 제7권 제2호, 127~144쪽, 전체 18쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2013.12.31

영문 초록

The purpose of this study is to examine the awareness and the use pattern of Kimchi among dietitians. The subjects consisted of 100 dietitians who worked at school foodservice in Seongnam city and a total of 62 usable, completed questionnaire were used for the research. The results of this study are as follows. First, dietitians believed that Kimchi is very important in school foodservices and is good for the health of students. In addition Kimchi strengthens the immunity of students and students are good to eat as much Kimchi as possible. Second, the storage and hygiene of Kimchi products and student ’s preference for Kimchi was found to be the most consider one when planning Kimchi menu. When a menu is planned, Baechu Kimchi, Kkakdugi and cookless Kimchi, Kimchi jjigae, Kimchi bokkeum(bob) were the most widely selected. Third, dietitians also could not provided a great variety of Kimchi because of the student ’ s low-preference. And detitians selected Kimchi products based on the student ’s preference. Furthermore it was found that dietitians respected the tastes and preferences of students when deciding to purchase a producted Kimchi. Overall, these results suggest that Kimchi food products and the development of various Kimchi should be improved to increase the consumption of Kimchi through school meals.

목차

ABSTRACT

Ⅰ. 서 론

Ⅱ. 이론적 고찰

Ⅲ. 연구 설계

Ⅲ. 분석 결과

Ⅴ. 결론 및 시사점

참고문헌

키워드

김치 영양사 학교급식 성남 Kimchi Dietitians School foodservice Seong-nam